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Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation

PloS one, 2015-08, Vol.10 (8), p.e0135626-e0135626

2015

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The genetic basis of variation in clean lineages of Saccharomyces cerevisiae in response to stresses encountered during bioethanol fermentations

PloS one, 2014-08, Vol.9 (8), p.e103233-e103233

2014

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Microbial Interactions in Food Fermentations

Annual review of food science and technology, 2013-01, Vol.4 (1), p.141-162

2013

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Transcriptome Sequence and Plasmid Copy Number Analysis of the Brewery Isolate Pediococcus claussenii ATCC BAA-344T during Growth in Beer

PloS one, 2013-09, Vol.8 (9), p.e73627

2013

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The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties

International journal of food microbiology, 2012-07, Vol.157 (2), p.202-209

2012

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Detection and identification of microorganisms in wine: a review of molecular techniques

Journal of industrial microbiology & biotechnology, 2011-10, Vol.38 (10), p.1619-1634

2011

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Tolerance of pentose utilising yeast to hydrogen peroxide-induced oxidative stress

BMC research notes, 2014-03, Vol.7 (1), p.151-151, Article 151

2014

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Real-time PCR assay for detection and enumeration of Dekkera bruxellensis in wine

Applied and Environmental Microbiology, 2003-12, Vol.69 (12), p.7430-7434

2003

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A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices

International journal of food microbiology, 2006-10, Vol.112 (1), p.1-7

2006

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Detection of viable Zygosaccharomyces bailii in fruit juices using ethidium monoazide bromide and real-time PCR

International journal of food microbiology, 2009-05, Vol.131 (2), p.246-250

2009

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Phenotypic characterisation of Saccharomyces spp. yeast for tolerance to stresses encountered during fermentation of lignocellulosic residues to produce bioethanol

Microbial cell factories, 2014-03, Vol.13 (1), p.47-47, Article 47

2014

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Development of a Fluorescent In Situ Method for Visualization of Enteric Viruses

Antimicrobial Agents & Chemotherapy, 2009-12, Vol.75 (24), p.7822-7827

2009

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Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis

Applied and Environmental Microbiology, 2003-11, Vol.69 (11), p.6801-6807

2003

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Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine

Applied and Environmental Microbiology, 2005-12, Vol.71 (12), p.8954-8957

2005

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Identification of Bacilysin, Chlorotetaine, and Iturin A Produced by Bacillus sp. Strain CS93 Isolated from Pozol, a Mexican Fermented Maize Dough

Applied and Environmental Microbiology, 2004-01, Vol.70 (1), p.631-634

2004

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Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp

Industrial biotechnology (New Rochelle, N.Y.), 2017-08, Vol.13 (4), p.209-216

2017

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Next generation microbiological risk assessment meta-omics: The next need for integration

International journal of food microbiology, 2018-12, Vol.287, p.10-17

2018

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Foodborne viruses: Detection, risk assessment, and control options in food processing

International journal of food microbiology, 2018-11, Vol.285, p.110-128

2018

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Characterization of Hybrid Strains of Saccharomyces Pastorianus for Desiccation Tolerance

Journal of the American Society of Brewing Chemists, 2011-04, Vol.69 (2), p.108-115

2011

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Real-Time PCR Assay for Detection and Enumeration of Hanseniaspora Species from Wine and Juice

American journal of enology and viticulture, 2007-01, Vol.58 (2), p.229-233

2007

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Next generation microbiological risk assessment—Potential of omics data for hazard characterisation

International journal of food microbiology, 2018-12, Vol.287, p.28-39

2018

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Transcriptome sequence and plasmid copy number analysis of the brewery isolate Pediococcus claussenii ATCC BAA-344 T during growth in beer

PloS one, 2013, Vol.8 (9), p.e73627-e73627

2013

Volltextzugriff (PDF)

Short communication: Detection of viable Zygosaccharomyces bailii in fruit juices using ethidium monoazide bromide and real-time PCR

International journal of food microbiology, 2009-05, Vol.131 (2-3), p.246-250

2009

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An origin of transfer (oriT) on the conjugative element pRS01 from Lactococcus lactis subsp. lactis ML3

Applied and environmental microbiology, 1998-04, Vol.64 (4), p.1541-1544

1998

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Using Role-Play to Enhance Foodborne Illness Crisis Management Capacity in the Produce Industry

Journal of extension, 2013-10, Vol.51 (5)

2013

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Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation

The genetic basis of variation in clean lineages of Saccharomyces cerevisiae in response to stresses encountered during bioethanol fermentations

Microbial Interactions in Food Fermentations

Transcriptome Sequence and Plasmid Copy Number Analysis of the Brewery Isolate Pediococcus claussenii ATCC BAA-344T during Growth in Beer

The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties

Detection and identification of microorganisms in wine: a review of molecular techniques

Tolerance of pentose utilising yeast to hydrogen peroxide-induced oxidative stress

Real-time PCR assay for detection and enumeration of Dekkera bruxellensis in wine

A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices

Detection of viable Zygosaccharomyces bailii in fruit juices using ethidium monoazide bromide and real-time PCR

Phenotypic characterisation of Saccharomyces spp. yeast for tolerance to stresses encountered during fermentation of lignocellulosic residues to produce bioethanol

Development of a Fluorescent In Situ Method for Visualization of Enteric Viruses

Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis

Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine

Identification of Bacilysin, Chlorotetaine, and Iturin A Produced by Bacillus sp. Strain CS93 Isolated from Pozol, a Mexican Fermented Maize Dough

Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp

Next generation microbiological risk assessment meta-omics: The next need for integration

Foodborne viruses: Detection, risk assessment, and control options in food processing

Characterization of Hybrid Strains of Saccharomyces Pastorianus for Desiccation Tolerance

Real-Time PCR Assay for Detection and Enumeration of Hanseniaspora Species from Wine and Juice

Next generation microbiological risk assessment—Potential of omics data for hazard characterisation

Transcriptome sequence and plasmid copy number analysis of the brewery isolate Pediococcus claussenii ATCC BAA-344 T during growth in beer

Short communication: Detection of viable Zygosaccharomyces bailii in fruit juices using ethidium monoazide bromide and real-time PCR

An origin of transfer (oriT) on the conjugative element pRS01 from Lactococcus lactis subsp. lactis ML3

Using Role-Play to Enhance Foodborne Illness Crisis Management Capacity in the Produce Industry

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